Fight Summer Damage From The Inside Out
Cancer-causing chemicals known as free radicals are the main culprits in sun damage. You can fight free radical damage on your skin with good skincare products, yes. But did you know that you can also fight them from the inside by eating a healthy, skin-saving diet rich in antioxidants? It’s true (and yummy!) Antioxidants are any chemical that can neutralize free radicals, turning them from harmful cell destroying particles into harmless stable particles (ooh, science is so cool!). Start working to repair your skin from summer sun damage with these delicious, skin loving, antioxidant boosters!
- Carrots contain beta-carotene, a major antioxidant and free-radical fighting nutrient. Carrots also contain vitamin c, which helps skin heal from the sun’s harmful rays.
- Beets are another good source of beta-carotene, providing the body with natural sunscreen properties from the inside out.
- Tomatoes are one of the best sources of lycopene, one of the top nutrients tied to cancer prevention and also contain apigenin, a type of flavonoid that fights skin cancer specifically.
- Apples are a great source of vitamin C and are a great source of the antioxidant quercetin, a nutrient that is linked to skin cancer prevention.
- Green Tea contains a high concentration of catechins, which are antioxidants that help fight off free radicals from the sun, reduce inflammation and prevent skin aging.
Undo your summer skin damage with this yummy Roasted Root Vegetables with Tomatoes and Kale recipe. Pour yourself a glass of green tea (hot or iced!) and gather a side of baked apples. Enjoy!
ROASTED ROOT VEGETABLES WITH TOMATOES AND KALE
From Simply Recipes
Prep time: 20 minutes
Cook time: 55 minutes
Yield: Serves 6 to 8
- 3 to 4 pounds of root vegetables such as parsnips, rutabagas, carrots, potatoes, golden beets, turnips, and celery root, peeled and cut into chunks
- 1 head of garlic, the cloves separated and peeled
- 6 Tbs olive oil, divided 3 Tbsp and 3 Tbsp
- 1 teaspoon Kosher salt
- 1/2 cup chopped onion
- 1 heaping tablespoon tomato paste
- 1 28-ounce can of whole peeled tomatoes
- 2 cups (packed) of chopped leafy greens such as kale or chard
- 1 teaspoon Italian seasoning or dried oregano
- Black pepper to taste
- Tabasco sauce (optional, to taste)
1 Preheat oven to 450°F. Into a large roasting pan, mix together the vegetables, garlic, 3 Tbsp olive oil. Sprinkle with salt. Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking.
2 Meanwhile in a 4 to 5 quart Dutch oven, heat 3 Tbsp of olive oil over medium high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown. Stir in the tomato paste, and cook a minute longer.
Using your hands, tear the canned tomatoes into large pieces as you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the Italian seasoning. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting.
3 When the root vegetables are ready (they should be browned on the edges and easily pierced with a fork), remove from the oven. Add chopped leafy greens to the pot of tomatoes. Simmer until the greens are wilted, about 5 minutes. Stir in the root vegetables. Season with salt and pepper to taste. Season with Tabasco to taste if using.